5.0 from 21 votes
Focaccia Bread Recipe
My homemade focaccia bread recipe makes delicious puffy focaccia just like our favorite Italian restaurant ~ and it's no-knead!
Prep Time
5 mins
Cook Time
5 mins
rising
1 hr
Total Time
1 hr 50 mins
Servings: 12 servings
Calories: 189 kcal
Course:
Bread
Cuisine:
Italian
Ingredients
- 4 cups all purpose flour
- 2 1/4 tsp or a 1/4 ounce packet of instant or regular dry active yeast. I use instant yeast.
- 2 tsp kosher or sea salt plus more for sprinkling
- 2 Tbsp extra virgin olive oil, plus more for topping the dough
- 2 cups warm water (not hot!)
- 12 cherry tomatoes, approximately.
- 24 black olives, approximately. Oil cured or Kalamata will have the most flavor.
Instructions
- Put the flour, yeast, and salt in the bowl of a stand mixer (you can also do this by hand) and mix to combine.
- With the mixer on low add the water and 2 tablespoons of the olive oil, mixing until a soft wet dough forms. It will be sticky.
- Cover and let rise for an hour in a warm place. It should be puffed up slightly.
- Meanwhile preheat the oven to 425F. Oil your pan and line with a circle of parchment paper to prevent sticking.
- Turn the dough into your prepared skillet. Note: if your dough seems excessively sticky you can dust it with a little extra flour to make it easier to handle. Use your fingers to press it out to fill the skillet.
- Put some olive oil in a small bowl and dip your fingers into the oil, and then poke little indents all over the bread, leaving little pools of oil. Do this all over the surface. Don’t skimp; this will result in great flavor after the bread is baked.
- Arrange the tomatoes and olives across the top, pressing them into the dough slightly, then scatter a bit of Italian seasoning and sea salt over the surface.
- Bake for 35-40 minutes or until golden and crusty.
- Remove the bread from the pan to cool on a rack. Slice with a sharp knife, and feel free to enjoy while warm!
Cup of Yum
Notes
- *You may notice I don't dissolve or prove my yeast first. There is new thinking on this in the baking world, and with modern reliable yeasts that are used within their expiration date there is no need to dissolve or prove them first. I've been doing it this way for years without any issues. But go ahead and dissolve first if you're more comfortable with that.
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
515mg
(21%)
Potassium
91mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
115IU
(2%)
Vitamin C
4mg
(4%)
Calcium
13mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 515mg | 21% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.